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Oven Baked Pot Roast
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5 from 3 votes

Simple Oven Baked Pot Roast Recipe

Oven Baked Pot Roast Recipe - fork tender beef with a delicious finger licking, velvety sauce. Transform a bargain chuck roast into something EPIC!
Prep Time10 mins
Cook Time4 hrs
Cooking & Resting1 d 20 mins
Total Time1 d 4 hrs 30 mins
Course: Main
Cuisine: American
Keyword: oven baked pot roast, pot roast
Servings: 12 people
Calories: 623kcal
Author: Lima


  • large heavy pot e.g., large dutch oven


  • 4 pound boneless chuck roast trimmed of excess fat
  • 1 teaspoon salt
  • 1 teaspoon black pepper freshly ground
  • 2 Tablespoon olive oil


  • 1 carrot peeled and chopped
  • 1 onion large, sliced
  • 1 celery stalk cut into 1 inch pieces


  • 1 Tablespoon flour
  • 2 Tablespoon tomato paste
  • 2 cup red wine
  • 3 cups beef or chicken stock low sodium
  • 1 Tablespoon garlic powder
  • 2 Tablespoon mustard
  • 1 Tablespoon sugar
  • 2 bouillon cubes


  • 1 pound baby potatoes halved, , like klondlike fingerling potatoes
  • 1 pound carrots large, cut into 2 inch pieces


  • 8 sprigs fresh thyme
  • 2 sprigs fresh rosemary


  • Dry brine the roast. Pat the roast dry with a paper towel. Rub the roast liberally, with salt and pepper. Cover the roast with plasticwrap and refrigerate for a full 24 hours.
    Dry brine the pot roast
  • Preheat oven to 350°F.
    Base Oven Pic
  • Brown the roast. Heat oil in a dutch oven on medium-high heat until hot but not smoking. Brown the roast all over evenly -about 3-4 minutes on each side for about 10-15 minutes.
    Brown the Pot Roast
  • Sauté the mirepoix. Transfer the roast to a plate. Saute onions, carrot and celery in the dutch oven until fragrant and transparent.
    Saute the Mirepoix
  • Brown the tomato paste. Add the flour and tomato paste. Sauté until the tomato paste is browned - browned tomato paste adds incredible flavor to the sauce.
    Brown the Tomato Paste
  • Deglaze the pan. Add the red wine and deglaze the pan. Stir the pan, scraping across the bottom on the pan to pick up all the browned bits.
    Transfer the roast to the dutch oven. Add the remaining broth ingredients and bring to a simmer.
    Deglaze the roast
  • First Roast. Cover the pot with a lid and transfer to the middle rack of the oven. Roast for 2 ½ hours.
    Simmer the broth
  • Second Roast with Vegetables. Add the vegetables to the pot. If the liquid has been mostly absorbed, add another cup of broth. Roast for another hour or until the meat is fork tender and the vegetables are cooked through.
    Second Roast with Vegetables
  • Add the herbs. Remove the rosemary and thyme leaves from the stems. Chop into small pieces. Add to the pot and stir. Taste and adjust for seasoning. Break up the larger pieces of pot roast with a fork. Simmer for about 5 minutes.
    Delicious pot roast
  • Let the roast rest for at least 15-20 minutes before serving. To serve, cut the roast into thick slices or break apart with a fork. Serve with the vegetables.
    Oven Baked Pot Roast



This recipe yields approximately 12 servings. The nutrition information has been calculated using an online recipe nutrition calculator and is intended for informational purposes only and should be used as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.
Pot Roast Nutrition